ISO/TC 34/SC 4

Registration number (WIID)Project No.TitleStatus
70014ISO 11050:2020Wheat flour and durum wheat semolina — Determination of impurities of animal originStandarts spēkā
35865ISO 21415-4:2006Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying methodStandarts spēkā
89196ISO 7304-1:2025Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference methodStandarts spēkā
52270ISO 520:2010Cereals and pulses — Determination of the mass of 1 000 grainsStandarts spēkā
75567ISO 5530-2:2025Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographStandarts spēkā
4718ISO 605:1991Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methodsStandarts spēkā
70016ISO 7971-2:2019Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrumentStandarts spēkā
6958ISO 2164:1975Pulses — Determination of glycosidic hydrocyanic acidStandarts spēkā
75726ISO 2171:2023Cereals, pulses and by-products — Determination of ash yield by incinerationStandarts spēkā
44610ISO 7700-1:2008Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cerealsStandarts spēkā
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